ADN Volume 1: Alain Ducasse, Jean-philippe Blondet, Amaury Bouhours

Emmanuel Pilon, Amaury Bouhours, and Jean-Philippe Blondet, the chefs of Alain Ducasse's gastronomic restaurants in Monaco, Paris and London, are the epitome of contemporary French cuisine that is open to the world.

While each of them has carved out his own path and told his own story from a common DNA, their paths trace the history of Alain Ducasse who, long before launching the natural revolution, had established the Mediterranean as a land of haute gastronomy.

In their kitchens or exploring with producers, as close as possible to the land and the sea, they all defend the same philosophy of plants, preservation and connection.

The 135 recipes they share in this book bear witness, at the heart of their culinary practice, to a consummate art of relief and contrast, of acidic, bitter or salty protrusions, of strokes that leave their mark on body and mind.